Gallo Pinto (Beans and Rice)

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

This classic dish is breakfast fare in Costa Rica, but in the States it's definitely for the main course.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 20%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 5.2g
  • Carbohydrate: 23.7g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 310mg
  • Calcium: 38mg

Ingredients

  • 2 cups water
  • 1/4 teaspoon salt
  • 3 bay leaves
  • 1 cup uncooked long-grain parboiled rice
  • 1 tablespoon vegetable oil
  • 1 cup chopped sweet onion
  • 3/4 cup chopped red bell pepper
  • 3/4 cup chopped yellow bell pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 (15-ounce) can black beans, drained
  • Tangy Tamarind Sauce
  • Bottled Pickapeppa sauce

Preparation

  1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); sauté 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.
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